How to make traditional original cheesecake?

Put the biscuits in a plastic bag and crush them with a rolling pin. Melt the butter over water, add the biscuit crumbs, and stir evenly. Pour into the baking mold and press evenly without leaving any gaps. Be sure to press it firmly so that it won’t break easily after it’s baked. Place in refrigerator until use. All refrigerated materials are brought to room temperature in advance.

Preheat oven. Put the cream cheese and sugar in a large bowl and mix with a mixing knife or grind until the sugar and cheese are even and smooth. There is no need to use a whisk for this step. If it is Anjia cheese, the texture may be slightly hard and difficult to crush. You can use a whisk at low speed to stir. End this step as quickly as possible to prevent the sugar from forming more granules when mixed with the cheese.

Add light cream and eggs in turn, mix well, and filter through a sieve.

Add corn flour, lemon juice, and rum in turn, mix well, pour into the prepared baking mold, bake at 140 for 50 minutes, and finally turn the heat to 190 for about 10 minutes. Take out and let cool at room temperature, unmold, seal and refrigerate for 5 hours before eating. Tips: This style is still traditional cheese, baked hot, dimpled

The cheesecake is very simple to make

Bake it boldly, the proportion will only produce a different taste

Basically any recipe will never fail

Recently, I am often asked about the secret to making the sunken food. I really feel that I don’t have any special skills~~ Just bake it under normal heat, without a water bath, and bake it at normal room temperature ( The temperature at my house is 30℃ in winter and summer), let it cool down, and it will naturally sag in 15 minutes.